Look no further for a go-to recipe when making vegetarian stews and gravies. The stock here gets its deep flavor and color from roasting the vegetables and then deglazing the pan with red wine.
Stock keeps, chilled, 1 week or, frozen, 3 months.
Recipe information
Total Time
2 hr
Yield
Makes about 3 1/2 cups
Ingredients
Preparation
Step 1
Preheat oven to 450°F with rack in middle.
Step 2
Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.
Step 3
Straddle roasting pan across 2 burners over medium heat. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, 1 minute.
Step 4
Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
